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Red Wine Pomegranate Braised Short Ribs with Rainbow Carrots

These juicy, tender braised short ribs are cooked slowly in a red wine and pomegranate juice mixture with aromatics. They are made in a dutch oven but can also be made in a slow cooker. Served with roasted rainbow carrots with pomegranate, goat cheese and parsley. Surprisingly easy, restaurant-quality fall dish!
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Dinner Party Menu

First on the menu is an outstanding pumpkin risotto with stracciatella, crispy sage, and shiitakes. Paired with it is a maple dijon pork tenderloin (or chicken thighs). For dessert, enjoy an apple cider bread pudding with creme anglaise and caramel.

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  1. Beth

    5 stars
    This dish sounded scary, hard to make, couldn’t be done, but boy were all those thoughts wrong. This was so flavorful and EASY to make, the hardest part was waiting the 3.5 hours while it was in the oven and smelling how good the dish was before even trying it! I used bone in short ribs and when I took the Dutch oven out of the oven and opened it, the meat was already off the bone. The meat was so tender and juicy and the mix of simple roasted carrots with the pop of pomegranate seeds and the creaminess of goat cheese was a flavor combo I didn’t know I needed. I definitely will be making this again!

  2. Shannon Ambler

    5 stars
    I had no idea I could whip something up SO delicious and seemingly complicated, and execute it perfectly…. I watched your video and followed all the steps and I have to just say thank you for helping me unleash my inner home cook that I didn’t even know existed?!?! I must make these again!! Please come out with more braised meat recipes!

  3. Sam Voge

    I have made this so many times and it impresses everyone!! It’s so easy! The only tough part is the cook time but making it is such a breeze. Next time you have people over you have to make it!